RED, WHITE & BLUE BERRY TRIFLE

Red, White & Blue Berry Trifle image

This luscious trifle tastes best if made the day before serving. Keep additional berries on hand for decoration. -Kaia McShane, Munster, Indiana

Provided by Taste of Home

Time 20m

Yield 12 servings.

Number Of Ingredients 10

Ingredients

1 can (14 ounces) sweetened condensed milk
1-1/2 cups 2% milk
2 packages (3.4 ounces each) instant lemon pudding mix
1/2 cup sour cream
2 cups fresh blueberries
2 cups fresh raspberries
1 tablespoon lemon juice
1 loaf (16 ounces) frozen pound cake, thawed and cubed
1 container (8 ounces) frozen whipped topping, thawed
Optional: Additional blueberries and raspberries

Steps:

In a large bowl, whisk condensed milk, 2% milk and pudding mix 2 minutes. Fold in sour cream. In another bowl, toss blueberries and raspberries with lemon juice., In a greased 9-in. springform pan, layer half each of the following: cake cubes, berry mixture and pudding mixture. Repeat layers. Refrigerate, covered, at least 2 hours before serving., To serve, remove rim from pan. Serve with whipped topping and, if desired, additional berries.

Nutrition Facts : Calories 418 calories, Fat 15g fat (10g saturated fat), Cholesterol 74mg cholesterol, Sodium 397mg sodium, Carbohydrate 65g carbohydrate (48g sugars, Fiber 2g fiber), Protein 7g protein.